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–+ servings

Baked Potato Chips with Chinese BBQ Spice Mix

5 from 2 votes
These chips are very fast to bake but you might need to bake them in a few batches. The total cooking time depends on how many batches you cook.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer, Snack
Cuisine: Chinese
Servings: 4
Author: Maggie Zhu

Ingredients

  • 2 Idaho® russet potatoes (or 3 Idaho® Yukon gold potatoes)
  • 2 tablespoons olive oil
  • 1/4 teaspoon fine sea salt

BBQ mix

  • 2 tablespoons brown sugar
  • 1 tablespoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika powder
  • 1/2 teaspoon chipotle powder
  • 1/2 cayenne powder (Optional)
  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon five spice powder

Instructions

  • Insert two oven racks into the oven, one in the middle and one on the bottom. Preheat oven to 210 degrees C (425 F) convection. Spray or brush a thin layer of olive oil onto two large baking sheets.
  • Slice potatoes into 1/8-inch thick pieces by using a mandoline, handheld slicer, or peeler.
  • Add sliced potatoes into a large bowl and cover with ice water. Let sit for 5 minutes, drain, and pat dry thoroughly with paper towel. (This step removes extra starch from the potatoes and results in extra crispy chips.)
  • Bake potato slices by batches. Place potato slices onto a large baking sheet. Spray or brush with a thin layer of oil on top. Lightly sprinkle with salt.
  • Bake for 12 to 15 minutes, or until golden brown.
  • For a more efficient workflow, prepare the second tray while baking the first batch of chips. If the first batch is not done yet, you can start baking the second batch on the lower level of the oven. Once the first batch is done, move the second batch to the middle level to crisp up.
  • Sprinkle a thin layer of the BBQ mix over the chips and gently toss with a pair of tongs to mix well. Transfer potato chips to a wire rack to cool for 5 minutes. Taste for seasoning and dust with more BBQ mix as needed.
  • Bake and season the remaining potatoes following the same method.
  • Serve as a snack or side.

Notes

  1. The recipe generates more spice mix than needed. You can store the leftover in an airtight container and use it later as meat and fish rubs, or use it to season roasted vegetables.

Nutrition

Serving: 258g, Calories: 216kcal, Carbohydrates: 42.3g, Protein: 4.4g, Fat: 3.9g, Saturated Fat: 0.6g, Sodium: 76mg, Potassium: 1045mg, Fiber: 6.2g, Sugar: 5.2g, Vitamin A: 150IU, Vitamin C: 68.5mg, Calcium: 30mg, Iron: 2mg